"Italian" Eggplant Parmesan
Italian Eggplant Parmesan features crispy baked eggplant slices layered with savory tomato sauce, fresh herbs, and melted cheese, offering a hearty vegetarian dish perfect for comforting family dinners.
Ingredients
- 1 small eggplant, 1/2-inch slices, unpeeled ⓘ
- 8 oz. tomato sauce ⓘ
- 1 large onion, diced ⓘ
- 1 bell pepper, seeded and diced ⓘ
- 1 lb. fresh mushrooms, sliced ⓘ
- 2 cloves garlic, crushed ⓘ
- 2 tsp. fresh basil ⓘ
- 2 tsp. fresh oregano ⓘ
- 3 oz. shredded Mozzarella ⓘ
- 2 Tbsp. grated Parmesan cheese ⓘ
- olive oil cooking spray ⓘ
Instructions
- Spray eggplant slices lightly with olive oil cooking spray and place on a nonstick baking sheet.
- Bake for 10 to 15 minutes at 400°F until lightly browned.
- Combine tomato sauce, diced onion, diced bell pepper, sliced mushrooms, crushed garlic, fresh basil, and oregano in a bowl.
- Mix well to incorporate all flavors.
- In a casserole dish, place half of the baked eggplant slices as the first layer.
- Pour half of the tomato mixture over the eggplant slices.
- Sprinkle half of the shredded mozzarella and grated Parmesan cheese over the tomato layer.
- Repeat the layering with remaining eggplant slices, tomato mixture, and cheese.
- Bake uncovered at 350°F for 45 minutes until bubbly and golden on top.
Tips & Substitutions
For a deeper flavor, consider salting the eggplant slices and letting them sit for 30 minutes before baking to draw out excess moisture. You can substitute the mozzarella with provolone or gouda for a different taste. If fresh herbs aren't available, dried basil and oregano work as well, just use about one-third of the amount.
Serving Suggestions
Serve this Italian Eggplant Parmesan with a side of crusty bread or a fresh green salad for a complete meal. It pairs beautifully with Fettucine With Pepper Sauce for a delightful Italian feast. For an extra touch, drizzle with a balsamic reduction before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm in a 350°F oven for about 20 minutes, or until heated through. This method helps maintain the dish's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of "Italian" Eggplant Parmesan contains roughly 1688 calories, with 40g protein, 196g carbohydrates, and 97g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (218% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1491mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen eggplant for this recipe?
While fresh eggplant gives the best texture, you can use frozen eggplant. Just be sure to thaw and drain it well to remove excess moisture before baking.
Is this recipe suitable for a vegetarian diet?
Yes, this Eggplant Parmesan is a delightful option for vegetarian recipes, packed with vegetables and cheese, making it a satisfying meal without meat.
Can I make this dish ahead of time?
Absolutely! You can prepare the layers in advance and refrigerate them. Just bake it before serving, allowing an extra 10-15 minutes of cooking time if starting from cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).